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1
Combine the lukewarm water and yeast in a medium bowl.
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2
Stir and set aside until yeast has dissolved or until white bubbles have formed on top, about 10 minutes.
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3
Stir in 2 tablespoons of olive oil, basil, Romano cheese, salt and black pepper.
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4
Slowly add 2 1/2 cups of the flour and 1/3 cup of the cornmeal, until mixture is too sticky to stir.
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5
Dust a cutting board with flour and turn dough out onto surface.
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6
Knead the dough; add more flour as necessary.
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7
Continue kneading the dough until it is smooth and elastic, and no longer sticky.
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8
Brush the bowl with the remaining tablespoon of olive oil, and return the dough to bowl.
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9
Cover the bowl with a clean kitchen towel and place in a warm, draft free spot for about 1 hour or until the dough has doubled in size.
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10
Punch down the dough and turn out onto a floured work surface.
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11
Divide dough into 6 to 8 equal portions.
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12
Cover the dough and allow to rise for another 1/2 hour.
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13
Sprinkle 1/4 cup of cornmeal on 2 ungreased cookie sheets.
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14
Uncover balls of dough with towel.
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15
Working on a flour surface, use your fingertips or a rolling pin to flatten each piece until you have a thin circle of dough.
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16
TO GRILL THE DOUGH:.
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17
Place the shaped dough directly over the heated portion of the grill.
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18
Grill until bubbles begin to form on top side of dough, about 4-5 minutes.
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19
Flip the dough and continue to cook.
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20
Remove when pizza shell is fully cooked but not burned.
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21
CREATE YOUR OWN PIZZA:.
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22
Spread a thin layer of good quality tomato sauce on pizza crust.
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23
Top with your favorite toppings and fresh slices of mozzarella or goat cheese and fresh herbs like basil or thyme.
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24
Drizzle a small amount of olive oil over the top of pizza or use small dollops of pesto sauce and season with salt and pepper.
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25
Place on indirect heat portion of grill and cook until cheese has melted and dough is warmed through.
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26
Usually just a few minutes.
